Cuban Hamburger

A traditional Cuban hamburger (also known as ‘Fritas’) is a mix of ground beef and chorizo with seasonings (paprika!) and crunchy potatoes! The origins of the Cuban hamburger are from 1930s Cuba where it was a popular street food.

Author: Ana Quincoces

Cuisine: Fusion

Recipe type: Lunch, Dinner

Ingredients

half-and-half or evaporated milk ¼ cup

fresh white bread crumbs ¼ cup

sweet or smoked paprika 1¼ teaspoons

chili sauce or ketchup 2 tablespoons

Worcestershire sauce 2 tablespoons

egg 1

lean ground beef 1 pound

ground Spanish chorizo sausage ½ pound

salt ½ teaspoon

pepper ½ teaspoon

olive oil 3 tablespoons

small, round potato or soft dinner rolls 10 to 12

Ketchup

Mayonnaise

French fried potatoes

Preparation

Combine the half-and-half, bread crumbs, paprika, Worcestershire sauce, and chili sauce in a bowl. Add the egg and stir with a whisk beater.

In another bowl, combine the beef, chorizo, salt, and pepper. Add the half-and-half mixture and combine by lightly kneading the ingredients with your hands.

Divide the meat into 10 or 12 equally sized balls; flatten each to about a 1⁄2-inch thickness. You may choose to flatten the meat balls with your IMUSA TOSTONERA.

Heat the oil in your IMUSA SAUTE PAN over medium-high heat. You may also use your IMUSA NON-STICK GRIDDLE. Add the meat patties and fry for 4 to 5 minutes per side, until the burgers are cooked to your desired doneness.

Place each burger inside a soft warm roll and top with a little ketchup and mayonnaise. Serve with a ton of thin, crispy fries.

Tempura is the quintessential Japanese deep fried dish. We put a twist on it using Mexican beer to add a unique flavor. Try frying shrimp, sweet potato, red pepper, and asparagus!

Author: George Duran

Cuisine: Fusion

Recipe type: Appetizer, Snack, Lunch, Dinner

Ingredients

bottle of cold Mexican beer, such as Corona or Dos Equis 1

flour, plus more for flouring 1 cup

salt 1 teaspoon

large raw shrimp 6

small sweet potato 1

small red pepper 1

asparagus spears 6

vegetable oil for frying 1.5 quarts

Tempura sauce or dumpling sauce for dipping

Preparation

In a bowl mix 1 cup beer into flour. Then add enough beer until batter is smooth and lightly coats a spoon. There will be lumps. Mix in salt.

Make several shallow cuts across the inside curve of each shrimp and press shrimp gently to help prevent curling.

Flour vegetables pieces and shrimp and set aside.

Heat oil in IMUSA wok until it reaches 375° F.

Working in small batches, dredge each vegetables piece until they are completely coated, and place in IMUSA wok, turning often, until golden, about 2-3 minutes. Place on drip tray. Dredge shrimp last and fry until golden brown, about 3 minutes.

Serve tempura with dipping sauce right away.

Note: You may use many other sliced vegetables for this recipe including mushrooms, zucchini, yellow squash, carrots and turnips.